Filet Mignon with Shiitake Marsala Sauce

If you are looking for an easy dish that is sure to impress, I have you covered.  This would be a great steak recipe for Father's Day.  Steak with a Marsala mushroom sauce.  SO GOOD!  Serve this with mashed potatoes or try my creamed celery root (healthy mashed potato substitute) recipe.  Once again The Ultimate Southern Living Cookbook doesn't let me down. 

Ingredients:
1/2 lb fresh shiitake mushrooms
2 TBSP olive oil
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp freshly ground pepper
4 (5 to 6oz) beef tenderloin steaks (1-1 1/2 inches thick)
2 shallots, finely chopped
2 cloves garlic, minced
1 cup Marsala cooking wine
1/2 cup beef broth
1/4 cup whipping cream

Remove and discard stems from the mushrooms.  Cut the mushroom caps into thin slices.

Combine the oil, 2 cloves minced garlic, dried thyme and pepper.  Coat the steaks with this mixture.

Preheat a large non stick skillet and when its hot add the steaks.  Cook them for about 6-8 minutes per side depending on how "well done" you like your meat. 

I like my steaks medium rare. 

Remove the steaks from the skillet.  Keep the drippings in the pan and add the shallot and garlic.  Keep stirring them until they are tender.  Add the Marsala.  Bring to a boil then reduce heat to a simmer for about 10 minutes until you have about 1/2 cup of liquid in the pan.
 Add the broth and the mushrooms.  Cook for 3-5 minutes until mushrooms are tender.  Remove from heat and stir in the whipping cream. 

Spoon the sauce onto serving plates and add the steak on top.

Delish!